Squid Skewers

Name: Squid Skewers
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Squid; a little Cooking Wine; a little Sweet chili sauce; a little Barbecue material; a little Fuel consumption

by Aunt Xizhen

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

My aunt admires roadside stalls and fly restaurants very much. Although the dishes in the big restaurant are exquisite, I always feel that there is no firework in it. So every time I travel to a city, I always like to find the kind of simple-looking but popular roadside stalls or small restaurants to patronize.
Because the real market delicacies of a city are often hidden in these seemingly simple places.
Take Qingdao as an example. If you want to entertain guests and friends, you can go to those high-end seafood restaurants. It's normal for a meal to cost a thousand or eight hundred.
But if you are a self-guided tour, you can't miss some food stalls and fly restaurants. These small restaurants are often hidden in the old city, the door is very ordinary, but the good cars parked on the street leak their shares.
Just like the big squid at Sister Wang’s house on Zhongshan Road that you can’t eat when you come to Qingdao, its street is a landscape.
Every time I pass by here, I can often see all kinds of well-dressed ladies tearing at the pride of the squid, and I often go to join in the fun. Listening to the "sizzling" sound made by the squid when it comes in contact with the iron plate, and smelling the delicious flavor that has just come out of the oven dripping with juice and exuding a fragrant smell, after swallowing a spit, I eagerly tasted this delicious dish. Put it in your mouth, it's a fairy enjoyment for foodies.
So what I want to write today is to teach you how to make ecstasy squid skewers at home.
Hahaha, what's the matter with my time of writing recipes and making a bunch of them...

Ingredients

1 piece Squid
a little Cooking Wine
a little Sweet Chili Sauce
a little Barbecue Material
a little Fuel Consumption

Squid Skewers

1. When buying squid, you can let the other party do a simple treatment first, and then it is much easier to perform a second treatment after returning. After washing, the squid must be separated and the squid plate cut into pieces. To add, this big squid cost 12 yuan.
Afterwards, pour the prepared squid into the appropriate amount of cooking wine and oil and marinate for an hour to taste.

2. After the marinated squid, start to wear skewers. This is a personal effort. I wear it for more than half an hour. In order to be evenly cooked, try to be even when you wear it.
After preparing the Thai chutney and barbecue powder, you can start making it.

3. Turn on the machine and select medium fire mode.
After a while, the iron plate will start to heat up. At this time, pour in an appropriate amount of peanut oil, and use a heat-resistant brush to shave the part of the squid that will be fried (like this kind of brush cannot work at high temperature, otherwise it will It’s better to use a silicone brush to brush the oil on the iron plate)

4. Then I put on the squid skewers and started teppanyaki. I wore about 15 skewers for this large squid, so I divided it into two parts for frying.
When the squid touched the oiled iron plate, it immediately churned, and the fragrance gradually floated out.

5. Let's turn it over after two or three minutes of frying on each side.
Because the squid will tilt up when heated, it is necessary to press the squid with a spatula or a heavy object to fully fry the squid.

6. This is the state almost cooked after turning two or three times.
At this time, use a brush to apply a layer of hot and sour sauce. You can also use Korean barbecue sauce or other sauces to choose according to your own taste. Because the squid has a strong smell, a layer of sauce can cover the smell.

7. Finally, sprinkle some barbecue powder or chili powder and cumin powder on it.
It's getting started, haha, it looks similar to the signature big squid from Sister Wang's house.

Tips:
Two long words:
1. The tool used this time is a Korean non-stick electric bakeware, which is also a kitchen tool I prepared for the upcoming summer barbecue season and gathering with friends. Although the food at the barbecue stall is delicious, because my aunt is in a special stage of her body, she still needs to pay attention to food hygiene. If you don’t have one, you can also switch to an electric baking pan or pan to operate. But because this baking pan has a ceramic glaze anti-stick coating, it is easy to not stick to the bottom when I make it, and it is also very convenient to clean. Just rinse it with water. If you change it to a pan or an electric baking pan, there may be a muddy bottom or difficult to clean after applying the sauce. Please refer to it.
2. The process of threading squid is quite troublesome, so this method is more suitable for friends to have dinner or entertain guests. If you eat it by yourself, you can just make the whole squid with a bamboo stick like in Sister Wang's house, or cut it into chunks and cook it directly.
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